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Bean and Pineapple Salsa Recipe

Bean and Pineapple Salsa Recipe photo by Taste of Home

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THE FLAVORS of this tasty salsa complement each other very nicely. I like to serve it over either fish or chicken. It’s a pleasant and colorful change.

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Bean and Pineapple Salsa Recipe

Prep/Total Time: 15 min.

Yield: 5 Servings

15 15

Ingredients

1/2 cup canned black beans, rinsed and drained
1/4 cup unsweetened pineapple tidbits, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons finely chopped sweet onion
2 tablespoons chopped green chilies
1/2 to 1 teaspoon chopped seeded jalapeno pepper
1 tablespoon rice vinegar
1-1/2 teaspoons minced fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Tortilla chips

Directions

In a small bowl, combine the first 11 ingredients. Refrigerate until serving. Serve with tortilla chips. Yield: 1-1/4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Bean and Pineapple Salsa in Reminisce October/November 2007

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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